Greek Stuffed Vegetables with Rice
Experience the vibrant flavors of Greece with this delectable recipe featuring an assortment of colorful vegetables stuffed with savory long-grain rice and aromatic herbs. This traditional dish is perfect for both family dinners and special occasions, bringing a bit of Mediterranean sunshine to your table.
4
Servings
600
Calories
15
Ingredients
Ingredients
Spring onion
1 (Finely chopped)
Fresh parsley
1 bunch (Finely chopped)
Zucchini
1 lb (Grated)
Carrots
2 medium (Grated)
Eggplant
1/2 (Peeled and grated)
Olive oil
1 cup (Divided)
Tomatoes
4 (Firm)
Zucchini (for stuffing)
4 medium
Eggplants (for stuffing)
4 small
Bell peppers
4 (Green or banana)
Long-grain rice
1 1/2 cups (Cooked)
Sea salt
1 tablespoon
Fresh ground pepper
1 teaspoon
Toasted breadcrumbs
Water
1/2 cup
Instructions
1
Preheat your oven to 450°F (230°C).
2
Begin by washing all the fresh vegetables thoroughly, then dry them with a towel.
3
Using a paring knife, carefully cut the tops off the tomatoes, peppers, and eggplants, and both ends off the zucchinis. Set aside the vegetable caps for later use.
4
Scoop out the inner pulp and seeds from the eggplants, zucchinis, and peppers with a spoon and discard them.
5
Scoop out the tomato pulp, chop it finely, and set aside in a bowl.
6
Lightly salt the interior of all hollowed vegetables and set them aside to infuse while you prepare the stuffing.
7
In a large pot, heat 1/2 cup of olive oil over medium heat. Sauté the finely chopped spring onion for about 2-3 minutes until soft and fragrant.
8
Add the grated zucchini, eggplant, and carrots to the pot. Cook over low heat, stirring occasionally, for approximately 10 minutes until the vegetables begin to soften.
9
Mix in the reserved tomato pulp and cook for an additional 5 minutes, allowing the flavors to meld. Remove the pot from heat and let it cool for 15 minutes.
10
Transfer the cooked vegetable mixture into a large mixing bowl. Add the cooked long-grain rice, chopped parsley, sea salt, and freshly ground black pepper. Combine all ingredients thoroughly using a wooden spoon.
11
Carefully fill each prepared vegetable loosely with the rice mixture. Arrange them snugly in a large roasting pan, ensuring they are not squashed.
12
Replace the caps on the stuffed vegetables. Stand the tomatoes and any small peppers upright; lay the zucchinis and eggplants on their sides.
13
Drizzle the remaining 1/2 cup of olive oil and 1/2 cup of water over all the vegetables.
14
Sprinkle toasted breadcrumbs on top of the upright vegetables.
15
Bake in the preheated oven for 1 hour. At the 30-minute mark, gently turn the vegetables that are on their sides for even cooking.
16
Once baked, remove the pan from the oven and allow the stuffed vegetables to cool slightly before serving. Enjoy your flavorful Greek feast!
Nutrition Information
87.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Greek Stuffed Vegetables with Rice?
Greek Stuffed Vegetables, also known as Gemista, are a traditional Mediterranean dish featuring assorted vegetables like tomatoes, peppers, and zucchinis filled with a savory mixture of rice, herbs, and aromatics.
What vegetables are used for stuffing in this recipe?
This recipe utilizes four firm tomatoes, four medium zucchinis, four small eggplants, and four green or banana bell peppers for stuffing.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the calorie count for one serving of Greek Stuffed Vegetables?
Each serving contains approximately 600 calories.
Is this recipe suitable for a vegan diet?
Yes, based on the ingredients listed, this recipe is naturally vegan as it contains no animal products.
What temperature should the oven be preheated to?
The oven should be preheated to 450°F (230°C) for baking the stuffed vegetables.
How long do the vegetables need to bake?
The vegetables require a total baking time of 1 hour.
Do I need to cook the rice before stuffing the vegetables?
Yes, the recipe specifies using 1.5 cups of cooked long-grain rice for the stuffing mixture.
What herbs provide the flavor for the stuffing?
The primary herb used in this recipe is a bunch of finely chopped fresh parsley.
How much olive oil is required for this dish?
The recipe calls for 1 cup of olive oil in total, which is divided between the sautéing process and drizzling over the vegetables before baking.
What should I do with the tomato pulp?
The tomato pulp should be scooped out, finely chopped, and sautéed with the other vegetables to be included in the rice stuffing.
Why is it recommended to salt the interior of the vegetables?
Salting the interior of the hollowed-out vegetables helps to infuse them with flavor and draw out moisture while the stuffing is being prepared.
What ingredients are grated for the filling?
Zucchini, eggplant (peeled), and carrots are grated and cooked down to create a flavorful base for the rice stuffing.
Should the vegetables be standing upright or lying down in the pan?
Tomatoes and peppers should stand upright, while zucchinis and eggplants should be laid on their sides in the roasting pan.
When should I turn the vegetables during the baking process?
You should gently turn the vegetables that are laying on their sides at the 30-minute mark to ensure even cooking.
What provides the crispy topping on the vegetables?
Toasted breadcrumbs are sprinkled on top of the upright vegetables before they are placed in the oven.
How much water is added to the roasting pan?
1/2 cup of water is drizzled over the vegetables along with the remaining olive oil before baking.
What is the carbohydrate content per serving?
Each serving contains 87.5g of carbohydrates.
How much protein is in this dish?
There are 7.5g of protein per serving.
What type of rice is best for this recipe?
Long-grain rice is the recommended type for this Greek stuffing.
What seasoning is used for the stuffing?
The stuffing is seasoned with 1 tablespoon of sea salt and 1 teaspoon of freshly ground black pepper.
Are the vegetable caps reused?
Yes, the tops of the tomatoes, peppers, eggplants, and zucchinis are kept and replaced as caps after the vegetables are stuffed.
How should the vegetables be prepared before stuffing?
They should be washed, dried, have their tops removed, and have their inner pulp and seeds scooped out with a spoon.
What is the first step in preparing the stuffing?
The first step is heating olive oil and sautéing finely chopped spring onions for 2-3 minutes until soft.
How long should the vegetable and pulp mixture cook?
The grated vegetables should cook for about 10 minutes, followed by an additional 5 minutes once the tomato pulp is added.
Does the stuffing need to cool before being used?
Yes, after cooking the vegetable mixture, it should be removed from the heat and allowed to cool for 15 minutes before adding the rice.
What size eggplants and zucchinis are recommended for stuffing?
The recipe suggests 4 medium zucchinis and 4 small eggplants for the stuffing.
How many ingredients are required in total?
There are 15 individual ingredients listed for this recipe.
Can I use banana peppers instead of green peppers?
Yes, the recipe allows for either green bell peppers or banana peppers to be used.
What is the final step before serving?
Once baked, the pan should be removed from the oven and the vegetables should be allowed to cool slightly before serving.